Mamma Onesta's Italian Restaurant

Observed slicer stored as clean while still slightly visibly dirty. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning.

Observed PIC wipe nose with gloves, then proceed to scoop beef out of container with same pair of gloves on. Single use gloves must be changed in between tasks to prevent cross contamination. COS by discarding.

Observed marinara temping 120°F in bain-marie next to oven. The bain-marie was on a low temperature setting, and there was very little water within it. TCS foods must be hot held at 135°F or above. COS by reheating then placing it back in bain-marie with more water. Must ensure bain-marie is equipped to consistently hot hold TCS food at 135°F.

Observed sausage cooked on 1/27 temping 43°F in reach in cooler. According to PIC, sausage is cooked then cools down on counter for several hours before being placed in reach in cooler. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, then ~7°F the last 4 hours). COS by discarding. Health Authority will email PIC helpful information on proper cooling methods.

Observed beef cooked at 4:15 PM, temping 129°F at 4:30 PM, then 80°F at 6:20 PM. Beef was stored in strainer in meat prep sink for cooling process. Also observed chicken stock stored in large container on counter cooked at 3:30 PM, temping 122°F at 4:30 PM, then 87°F at 6:20 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding both. Discussed proper cooling methods.

Observed employee temp marinara without sanitizing thermometer probe beforehand. Must sanitize thermometer probe before and after use. Health Authority suggests using alcohol pads. COS by sanitizing.

Observed sliced mozzarella with a prep date of 1/20 and 1/22, and lasagna with a prep date of 1/22 in reach in cooler. TCS foods subject to 7 day date marking must be used or discarded within 7 days (day of prep counting as day 1). COS by discarding all items.

Observed hand sink in dish machine area blocked by cart and not accessible. As mentioned on a previous inspection, a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS by moving cart.

Observed debris on slicer and can opener. According to PIC, both items were not used today. Food contact surfaces must be clean to the sight and touch. COS by cleaning both.

Observed marinara sauce (cooked) not cooled to 41°F within 6 hours of reaching 135°F. Marinara was prepare 3/18/25 and was temping 47-48°F in center. Marinara was stored and likely cooled in large, deep container. All other TCS foods in unit were maintaining minimum cold holding temperature. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. It is the responsibility of the person in charge to ensure that proper cooling methods are being followed and that temperatures are monitored frequently throughout the cooling process.

Observed fettuccini not cooling properly due to poor cooling methods. At 4PM the pasta was at 72°F and then 72°F when temped again at 5:40PM. Per the cooling requirements TCS foods must cool 0.54°F per minute (roughly 32.5°F per hour) when cooling food from 135°F to 70°F. COS by portioning pasta and storing in freezer uncovered to rapidly cool.

Observed food build-up on posterior blade and crevices of deli slicer. Slicer was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer must be thoroughly washed, rinsed, and sanitized after use. Must clean before next use or within 72 hours, whichever comes first.

Observed several TCS food items stored in coolers undated. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s us.

Observed chlorine not dispensing at both dish machines. Chlorine must dispense at 50 ppm. Main dish machine dispensed chlorine at 100 ppm after priming. Bar dish machine did not dispense chlorine after priming; chemical did not appear to be moving through tube. Must discontinue use of bar dish machine until chlorine sanitizer is able to dispense.

Observed Pine sol in a Spic & Span bottle being used to clean table/bar tops in bar area. Pine sol is not a sanitizer and should not be used for table tops. This was noted on the previous inspection but not corrected. Must use chlorine or quat sanitizer.

Observed unfinished wood to left of stove/prep top. Must paint over with a washable paint for easy cleaning. This was noted on previous inspection but not corrected.

Observed dish machine in warewash area completely blocked and not accessible. There was also employee jacket and other objects stored in sink. Also observed plastic container stored over faucet in main kitchen. 11-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS by moving. *This was noted on previous inspection but not corrected.

Observed fettuccini pasta cooling in a moderately deep container and stored covered in reach-in cooler. Temperature of pasta was 73F. The time of cook and cooling temps were not being monitored. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by placing on ice. Temperature of food cooling should be monitored every hour. If product does not appear to be properly cooling, must adjust cooling method (i.e., transferring to a small sheet tray and placing in cooler/freezer or cooling pasta all the way to 41F on ice.

Observed grouper thawing in vacuum seal package. Package stated that the fish must be removed from package prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed handwashing sink in main kitchen placed directly next to prep sink and no splash guard in between. Food must be protected from potential splash from when employees are washing hands. This was noted on previous inspection and not corrected. Splash guard must be added.

Observed utensils stored in a container of water at room temperature. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS by transferring to empty cup. Utensils must be cleaned every 4 hours.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Ambient temperature of cooler was 50°F with the temperature of TCS foods ranging between 50-62°F. TCS foods must be cold held at 41°F or below. COS by discarding food. PIC stated that they were aware cooler wasn't working and have a new unit on order. Must create ice bath in prep top unit until new cooler arrives. Health Authority showed PIC how to create proper ice bath.

Observed employee drinks stored on prep counter. Personal items must be stored in a designated area separate from food prep. COS by moving.